“All human history attests That happiness for man—the hungry sinner- Since Eve ate apples, much depends on dinner.” -[Byron. ... The... Howell - Cook - Book. Containing About 600 Tested Receipts. COMPILED BY THE LADIES OF THE FIRST BAPTIST CHURCH, Howell, Michigank HOWELL, MICH.: REPUBLICAN PRINTING HOUSE, BOOK AND JOB DEPT., -1896— Bentley i istorical Library University of Michigan ANNOUNCEMENT. These books will be offered for sale by a canvassing committee, or can be procured at the homes of Mrs. G. E. Mercer and Mrs. Robert D. Briggs. Price, Fifty Cents. PREFACE. Ohis book is dedicated to the ladies of Howell by the ladies of the First Baptist Church. We have appreciated your aid in so generously giving us tested receipts and trust that the contents of this book will amply repay you, and that, as the years go by and age creeps over us all, you will cling to this book as a souvenir, as well as a thoroughly reliable cook book. You and your friends will always be welcome at our services: Morning Service, · · · · · · · 10:30 Sabbath School, . . . . . . . . 12:00 B. Y. P. U. Meeting-Summer, 6:30 B. Y. P. U. Meeting—Winter, .. 6:00 Evening Service-Summer, . . . . . . 7:30 Evening Service-Winter, . . . . . . . 7:00 Prayer Meeting, Thursday Evenings, · · · · 7:30 Table of contents. ......... 65 ... ................ ............................. ..................................................... .. . .. .. .. .. .. .. .. .. .... .. .. ... . .. . ... ... . ... . .. .. ........ Page. BREAD................. BEVERAGES. CAKES. COOKIES......... CREAMS, CUSTARDS AND FANCY DESSERTS. CONFECTIONERY DOUGHNUTS ..... ENTREES .... EGGS FISH FILLINGS AND FROSTINGS FOOD FOR THE SICK ....... ICE CREAM. AND ICES... MEATS .......... MISCELLANEOUS.... MEASURES AND WEIGHTS OYSTERS POULTRY AND GAME PASTRY. PICKLES ......... PUDDINGS....... PUDDING SAUCES ....... PRESERVES, JELLIES AND CANNED FRUITS PROPER ACCOMPANIMFNTS FOR PRINCIPAL DISHES.... ROLLS, MUFFINS AND GEMS........ SOUP ..... SALAD AND SALAD DRESSINGS... SAUCES AND DRESSINGS .......... SPICED FRUITS, CATSUPS, ETC.. SHERBETS AND FROZEN FRUITS VEGETABLES ....................... . 02 . . . . . 0 0 0 0 0 . . HOWELL COOK BOOK. POTATO SOUP. Four large potatoes, one onion; boil in two quarts of water until soft. Press through a sieve and add one pint sweet milk, one tablespoon butter, salt and pepper to taste. Boil up again and serve.—Mrs. M. E. Anderson. . TOMATO SOUP. To one quart boiling milk add three tablespoonfuls of stewed tomatoes. Do not boil for fear of curdling. Add butter, salt and pepper to suit the taste. This will have an oyster flavor.—1 Mrs. E. D. Wines. -pepper to suit the tor fear of curdlinonfuls of TOMATO SOUP. One quart milk; let it come to a boil; one tablespoon of butter, three ripe tomatoes, salt and pepper to taste.-Mrs. Will Whitacre. TOMATO SOUP. One quart each of tomatoes, water and milk; butter, salt and pepper to taste. One teaspoon soda before adding milk. Mrs. D. Ratz. CREAM OF TOMATO SOUP. Add to a pint of water ten medium sized or a quart of canned tomatoes, a teaspoonful of sugar, three or four whole cloves, a slice of onion and a little parsley; boil fifteen or twenty minutes. Add a small teaspoonful of soda, and in a few moments strain. Thicken one quart of milk with a large tablespoonful of cornstarch, stirring and boiling for ten min- utes. * Add to this a little salt, a sprinkling of cayenne. pepper, a heaping tablespoonful of butter and the mixture of tomatoes, allowing the whole to become thoroughly heated through, but not to boil.—[Mrs. W. K. Sexton. CREAM OF CORN SOUP. To each quart of corn cut from the cob, or canned corn, add three pints of water. Boil until tender, then add a large tablespoonful of butter. Thicken with a tablespoonful of flour. Boil fifteen minutes more; season to taste. Just before sery- HOWELL COOK BOOK. EGG DUMPLINGS FOR SOUP. To half a pint of milk, put two well beaten eggs and as much wheat flour as will make a smooth, rather thick batter, free from lumps. Drop this batter, a tablespoonful at a time, into boiling soup.-[Mrs. Chas. Gielow CORN SOUP. Cut the corn from the cobs and boil the cobs in water for at least an hour, than add the grains and boil until they are thoroughly done. Put one dozen ears of corn to a gallon of water, which will be reduced to three quarts by the time the soup is done. Then pour on a pint of new milk, two well beaten eggs; salt and pepper to taste. Continue the boiling a while longer, and stir in, to season and thicken it a little, a tablespoonful of good butter rubbed up with two tablespoons of flour. Corn soup may also be made nicely with water in which a pair of grown fowls have been boiled or parboiled, instead of plain water. For a Choice Line of — Fresh Groceries, Fruits, Canned Goods, Boots and Shoes, Rub= bers and Mittens, Call on J. H. MINER, . - East End Grocer. “Old Virginia” PEANUTS. Fresh from the patch and right out of the Roaster. Hovey's Fresh Bread, Cakes, Pies, and Home Made Candy. Oysters by dish or can. Cream Soda in season. FISHI, "May be this is fun, sitting in the sun With hook and parasol, as my Angler wishes, While he dips his line in the ocean brine, Under the impression that his bait will catch the fishes. In selecting fish, choose those only in which the eye is full and prominent, the flesh thick and firm, the scales bright and fins stiff. Do not allow fish to remain but a short time in water. It makes them soft and flabby. To thaw out frozen fish, lay them in cold water until the ice cleaves from the body. STUFFING FOR FISH. One half cup of fat pork chopped fine, one large spoon butter, parsley, thyme, sweet marjoram, salt and pepper, a few oysters, two beaten eggs. Mix all with bread crumbs. A much simpler dressing is good, when the above ingredients are not at hand. Bread crumbs are usually on hand, and with a little seasoning and mincing, serve very well. FRIED FISH. After having removed the bones, cut the fish in pieces, if large, (the smaller varieties may be cooked whole.) Wash, if they have lain in salt, and drain. Dip the pieces in beaten egg, and then in powdered cracker crumbs and fry in lard or butter, not butter alone; or drop in hot lard as you · would doughnuts, until a light brown.-[Mrs. T. J. Andrews. BOILED FISH. To four quarts boiling water, add half cup salt and half cup vinegar. Roll the fish in a cloth and boil slowly, allow- ing eight minutes to a pound. Serve with drawn butter or cream sauce.- Mrs. S. B. Lockwood. A IO HOWELL COOK BOOK. FRESH FISH BAKED IN CREAM. Either Mackinaw trout or white fish: Clean and lay on ice for two hours. Then season with salt and very little pep- per, and lay flesh side up in baking dish. Cover over fish enough thick sweet cream to entirely cover it. Bake slowly in a moderately hot oven, until cream is absorbed.—[Mrs. Chas. Curtis. BAKED FISH STUFFED. Clean well. Sprinkle with salt an hour before cooking. Stuff with a dressing made of fine bread crumbs, one-half cup butter, a few oysters, a pinch of thyme, sweet marjoram, salt and pepper. Bake slowly till done.—[Mrs. S. E. Lyon. TO COOK STURGEON. Parboil thoroughly, then cut into small slices. Place in the spider one half cup butter and one cup sweet cream. Salt and pepper the fish and cook slowly until cream is about two-thirds cooked away, then serve. Equal to brook trout. -Mrs. Chas. Curtis. BAKED FISH, WITH TOMATOES. Put fish in a deep pan. Salt and pepper, then pour over it one can tomatoes. Bake until tender.-Mrs. Wm. Hunt- ington, Jr. FRIED PERCH. Clean and dry thoroughly. Dip in flour that is salted and peppered, and drop in boiling lard. Serve on a platter garnished with sprigs of parsley, or place round them a dou- ble row of nicely fried oysters. A sprig of parsley in the center with a half lemon, the peel cut in saw teeth, will be found very decorative.—[Mrs. Wasson. SALT MACKEREL. To freshen, put skin side up in a crock of water early in the evening. Before bedtime, change the water, and in the morning clean thoroughly and rinse in clear water. Boil about five minutes in a frying pan. Serve on a platter with HOWELL COOK BOOK. II a cup of hot sweet cream or milk and butter, poured over it. Or, broil the fish on a gridiron, after being greased, and serve with melted butter. Mrs. B. Langworthy. ESCALOD ESCALOPED SALMON. Take one can of salmon, from which the oil has been drained; prepare a pint of thick milk gravy well seasoned with salt and pepper, and a small dessert spoonful of Worces- tershire sauce. Place a layer of the salmon in a baking dish, then a layer of rolled crackers, then cover well with the milk gravy. Alternate until the dish is full. The last layer should be crackers. Moisten this with milk and place small pieces of butter over the top and bake until browned nicely.-Mrs. L. C. Palmer. SALMON LOAF. Save the liquor from a pound can. Four eggs, two-thirds cup bread crumbs, four tablespoons melted butter, a pinch of cayenne pepper, tablespoon parsley cut fine. Put salmon in earthern dish after removing bones; add butter and mix thor- oughly to a smooth paste. Beat one egg until light; add crumbs, parsely, pepper and salt When thoroughly mixed, add salmon. Put in buttered dish and steam one hour. Dressing-One cup milk, one tablespoon corn starch, one egg, pinch cayenne pepper. Scald the milk and add corn starch. Cook one minute; add liquor of fish. Pour this over loaf and serve hot./Mrs. A. A. Cook. . COD CODFISH BALLS. Two quarts potatoes pared and sliced, one pint codfish, one half cup cream or milk. Pick the bones from the fish, and when the potatoes are half done, put in the fish with the potatoes. When done, drain and mash thoroughly. Add two eggs, the milk or cream, season to taste with salt and pepper; make into rolls and fry a golden brown in butter. -(Mrs. T. J. Conely. CODFISH BÅLLS, NO. 2. Pick to pieces as much fish as required. Mix with mashed potatoes. Add one egg well beaten, and one teacup HOWELL COOK BOOK. “All the Labor of Man is for his Mouth.” Fine Groceries Food Products. AND- It's Just as Easy to Make Tea or Coffee from the Best Qualities as from any other kinds. If the Tea or coffee tastes better after being made, then you have made an im- provement and pleased your household. It usually takes less quantity on account of the extra strength and purity, so that the BEST is usually the CHEAPEST. Our Teas are Pure And Wholesome, and free from any Adulterations and very free from dust. Our Coffees are Pure And Wholesome, and free from any Adulteration. We never buy sour, tough Coffees. F We claim nothing for any of our goods that will not stand the test of actual use. Wm. McPherson & Sons. 18 HOWELL COOK BOOK. CHICKEN HASH. Mince the cold chicken not very fine, and to a cup of meat add two tablespoons of butter, a half cup of milk, a very little onion, salt, pepper and mace to taste. Stir it frequently and serve hot, garnished with parsley. A nice breakfast dish. -[Mrs. J. T. Emmett. - Mreve hot, garni per and macet: a half c CHICKEN OYSTER PIE. Cut the chicken in very small pieces and stew until ten- der, seasoning with butter, pepper and salt. Line a deep pie dish with biscuit dough made with baking powder, rolled quite thin; then put into the dish a layer of chicken, then a layer of oysters with small bits of butter and a little salt. So continue until the dish is full, putting over the top a covering of thinly rolled crust. Before putting on top crust pour over the oysters and chicken a little of the liquor in which the chicken was cooked and thicken the rest with the oyster Before put the liquor .th the oyste CREAMED CHICKENS. Dress and joint them. Place in a dripper and cover with thick sweet cream. Season with salt, pepper and a small piece of butter. Place in the oven and when the cream is cooked away, the chicken is ready to serve. After taking from the pan, add a little more milk and cream and thicken for gravy.—[Mrs. M. Statia. CHICKEN CHEESE. Cook until meat falls from the bones; boil down the liquor one-half; stir in meat, seasoned with salt and pepper, with a little summer savory in the liquor, and put in a mold to harden.-[Mrs. L. Reed. CHICKEN CROQUETTES. One pint of finely chopped cooked chicken, one table- spoon salt, one-half teaspoon of pepper, one cup of cream or chicken broth, one tablespoon flour, one tablespoon lemon juice, one pint bread crumbs and three tablespoons of butter. 22 HOWELL COOK BOOK. 20 0 I 11 i . IPS DO BU R ita huonoto1 DOBRO HOB GODDO Japood Consuit F. E. Gifford, -TIIE, Eye Specialist ... If your Eyes need Attention. ... Examination Free. $ Office in C. A. Wing's Dental Parlors. Howell, Sich. O D EXOV 10 th DO ů ud DO 00 DIT D 00 VONIO og 000 0Y Go asado SON 00BDO ooOOD OOOOO OTO DOD $ 2. EGGS. “Get a husband what he likes, And save a hundred household strifes." BREAKFAST RELISH. To one well beaten egg add one spoonful sweet milk. Fry in buttered spider, rolling up as it cooks. They look better cooked separately and are very nice. Season when done.-[Mrs. G. W. Axtell. BREAKFAST DISH. One slice bread and one pint milk boiled together; one cup finely chopped fried ham, one egg. Beat egg and ham together; salt and pepper. Bake a light brown.-[Mrs. H. D. Wilber. POACHED EGGS. Break them in hot milk instead of water. First wet your spider with water to prevent the milk from scorching. -Mrs. H. J. Sweet. DEVILED EGGS. Take cold, hard boiled eggs; half them lengthwise; remove the yolks and mix them with one-half teaspoon mustard, two-thirds sugar, three-fourths salt, one-half pepper, vinegar to suit taste; then fill the cavity in the eggs with the mixture.—[Mrs. G. E. Mercer. SHIRRED EGGS. Have ready the small dishes in which you expect to serve the eggs. Drop into each carefully one egg, being cautious not to break the yolk. Stand these dishes in a pan of hot water, then in the oven for about two minutes, or until slightly cooked; dust with salt and pepper. Put on each a bit of butter.—Mrs. I. W. Bush. -[Mrs. I. W.Salt and pepper.o minutes, or unin 24 HOWELL COOK BOOK. DRESSED EGGS. Boil hard one-half dozen eggs; cut in halves; take out yolks; mince yolks finely with half their bulk of sharp green pickles chopped fine; season with salt and pepper; work in little butter; fill whites with this and serve for sandwiches. -Mrs. Geo. Wessinger. EGG OMELET. Seven eggs, pinch of salt, large tablespoonful flour, one pint milk; beat together and pour into a well buttered spider. Bake like griddle cakes.-Miss Jennie McLean. Seven eggs, Prether and pour jennie McLean. OMELET. One-half cup grated bread crumbs; fill cup with sweet milk;* four eggs beaten separately; salt; add whites last. Cook ten minutes in well greased dish.—Mrs. S. M. Arm- strong. PRESSED EGGS. Boil twelve eggs hard; take out of shells; chop fine; season with salt, pepper and butter. If too dry, add a little milk; pack in dish and set away to cool. Slice off.-[Mrs. Chas. Gielow. BAKED EGGS. Break eight eggs into a well buttered dish; put in pepper and salt, bits of butter, and about three tablespoons cream. Set in oven and bake about twenty minutes. Serve very hot.— [Mrs. Geo. Wessinger. PICKLED EGGS. Select nice, fresh ones; boil hard, remove shells; put them in vinegar in which beets have been pickled. - [Mrs. J. Cole. 28 HOWELL COOK BOOK. beaten, one cup of milk, two tablespoonfuls salt, one-half , tablespoonful of pepper, butter size of an egg. Mix all together and bake in a bar tin from one and a half to two hours. Baste frequently with hot water and butter. -Mrs. F. Lansing, Jr. VEAL LOAF. Chop very fine three pounds veal (uncooked;) one pound buttered crackers rolled fine, two eggs, butter size of an egg, two tablespoons salt, one of pepper; mix thoroughly and mould into shape. Bake two hours with water enough to keep from burning.-[Mrs. L. M. Pettibone. BEEF LOAF. Two and one-half pounds round steak, one-quarter pound of salt pork or bacon; chop very fine. One cup rolled crackers, one cup milk, three eggs, one tablespoonful of flour, a small piece of butter; salt and pepper; sage if liked. Roll the crackers and soak in the milk one-half hour; mix meat, milk, eggs, crackers; beat until light, press into a buttered tin and pour over it a little water. Bake two hours. likedmeat, milk, eggs, crer it a little watexirs. George Sexton BEEF LOAF. ^ Two pounds of lean beef steak chopped fine, twenty- four crackers rolled fine; two eggs, one-half cup sweet cream or milk, butter size of an egg; salt and pepper to taste. Mix thoroughly and bake slowly. Eat cold. -Mrs. Hiram Hopper. MEAT PATTIES. Line small patty tins with good puff paste and bake in a quick oven. Chop remnants of chicken or other meat fine; season with salt and pepper, and heat in a little butter sauce. Fill the shells and put them back in the oven to brown. A flavoring of tomato improves some meats used this way. -[Mrs. S. B. Rubert. HOWELL COOK BOOK. BEEF PATTIES. A nice way to use the left over roast beef is to chop the meat, add one or two eggs, moisten with a little hot water; make into rolls and fry slowly in beef drippings or butter. : - [Mrs. T. J. Conley. MOCK SAUSAGE. Chop beef or pork or any cold left over meats all together; season with salt and pepper-sage, if liked—and add one egg, one-half cup milk, one tablespoonful of flour; make into pats and fry same as sausage.- Miss Crittenden. RECEIPT FOR MAKING SAUSAGE. For ten pounds meat take four tablespoonfuls of salt, three of sage and two of pepper. To be seasoned before cutting.–[Mrs. S. B. Monroe. INEXPENSIVE PRESSED BEEF. Get a nice beef shauk; put on to boil in plenty of water; boil until the meat will fall from the bones, and until the water is reduced to one pint. Remove from the meat, bones and gristle, and chop very fine; season to taste; add the liquor; stir all together, put in a mould and set away to cool. Slice for tea.—Mrs. M. W. Gifford, HAGGIS. Take a sheep's head, liver and heart—the weight of the liver in bacon—wash and clean the heart; take away the muscular part, and chop it fine; chop also liver, tongue and bacon; mix with the chopped head, liver, tongue, bacon and heart one-half cup bread crumbs, the grated rind of a lemon, two eggs, two anchovys, pepper and salt. Mix all together; turn into a well buttered mold; cover with a lid, and steam three hours.-Warnes. MEAT BALLS. Cold meat of any kind chopped fine; soak bread in water till very soft; squeeze the water from the bread, and have two-thirds as much bread as meat; mix thoroughly 30 HOWELL COOK BOOK. together. Beat two eggs well and mix in; add salt, onion and sage, if liked. Make into balls the size of small biscuits, and fry in hot drippings or butter until brown. -Mrs. Barbour. ROAST MEAT. For a three pound roast put a piece of butter the size of an egg into an iron kettle, previously heated very hot; then put in the roast; turn several times for twenty minutes; sea- son with salt and pepper; cover tightly and put in the oven —about as hot as for bread. After taking out the meat make gravy; both are very fine.-[Mrs. R. P. Huntington. ROAST HAUNCH OF VENISON. Draw the dry skin from the meat and wipe with a damp towel. Make a paste of cold water, one pint, and one quart of flour. Cover the venison with this, and place in a hot oven. As the paste browns baste frequently with the gravy in the pan. After cooking one hour and a half remove the paste, cover meat with butter, and dredge thickly with flour, baking one hour longer, basting frequently with butter and flour. Serve with game sauce.—[Mrs. C. G. Jewett. BROILED VENISON STEAK. Venison steak should be broiled over a clear fire, turn- ing often. It requires more cooking than beef. When sufficiently done, season with salt and pepper; pour over two tablespoonfuls currant jelly melted with a piece of butter. Serve hot on hot plates.-[Mrs. Wasson. HAM A LA MODE. Cut a good roast size from the large end of a fresh ham, remove the bone, and, with a steel, at small distances, make holes, filling each as made with a dressing of bread crumbs, oysters minced finely, butter, a little salt and cayenne, and the whole moistened sufficiently with the oyster liquor. Lay in a pan, place in a steamer and steam for about an hour. Serve with white sauce and sour acid fruit jelly. HOWELL COOK BOOK. HAM AND EGGS. Lay thin slices of ham in the bottom of a pan, break on each slice a fresh egg, with a bit of butter on top of each. Set in the oven until they are whitened and cooked to suit the taste. HAM SANDWICHES. Three pounds of lean boiled ham chopped fine, one dozen eggs boiled hard, whites chopped fine, and yolks rubbed smooth as for salad. One large tablespoonful of prepared mustard; mix the mustard with the yolks of the eggs, one cupful of sour cream, butter size of an egg; mix all, and stir together until light and creamy. Cut either graham or white bread in very thin slices, trimming off all the crust. If wanted for fancy luncheons or teas, they may be with a very sharp knife cut into diamond and heart- shaped pieces. Spread the mixture between. :-[Mrs. Harvey Pelton. STUFFED LEG OF LAMB. Procure five pounds, and have the bone carefully removed, thus leaving a pocket. Rub salt outside and in; prepare a nice dressing flavored with onion and sage, if liked, and fill the pocket and sew edges together. Put lumps of butter over the meat, dredge with flour, and baste frequently with butter and water, but have as little water in the pan as possible to keep meat from burning. Serve with mint sauce.—Mrs. F. P. Schroeder. SMOTHERED BEEF STEAK. Broil the steak on a broiler or in a hot frying pan; chop enough onions to nicely cover the steak, and cook in a separate spider in drippings or butter, stirring frequently, to avoid burning, until done. When both are done, turn the onions on the steak in a very hot platter, and cover with another hot platter, so that the meat may absorb their flavor. -Mrs. Frank Culver. BEEF STEAK AND OYSTERS. For a steak of three pounds use a quart of oysters. 32 HOWELL COOK BOOK. Broil the steak, without salting it, as quickly as possible over a very hot fire; when brown, season with salt and pepper, put on a very hot platter and pour over it the oysters without any liquid. Dice butter and lay upon the oysters, and put dish into the oven, very hot, until oysters are curled. -Mrs. H. D. Wilber. FILLED BEEF STEAK. Have a round stake cut one inch thick; prepare a nice dressing of bread crumbs, a little chopped onion, and thyme, butter, pepper and salt. Spread this thickly over the meat, roll up and tie tightly with twine. Place in a kettle with very little water, turn frequently, and cook two hours; place on a platter, removing the strings. Make a gravy of the liquor in the kettle and pour on the steak. -[Mrs. P. H. Sexton. • CALF'S LIVER BRAISED. Wash and wipe a calf's liver. Put two or three slices of salt pork in the braising dish, and a small onion in pieces spread over the pork; lay the liver on this; season with salt and pepper, and dredge thickly with flour. Cover the pan and cook on back of stove for half an hour, slowly; then add a boquet of sweet herbs and three pints of water. Put the pan in a moderate oven and cook for two hours; baste fre- quently with the gravy in the pan; strain the gravy over the liver when it is dished.-Mrs. C. G. Jewett. VEAL CUTLETS. Season with salt and pepper; dip each piece into beaten egg, then into cracker or bread crumbs, and fry in butter until nicely browned. Order your cutlets cut very thin. -[Mrs. S. B. Lockwood. ROAST PORK WITH CELERY DRESSING. Take four to six pounds of the round, wash and thoroughly rub with salt and flour; place in roaster, and allow from thirty to forty minutes to the pound for roasting in a moderate oven. One hour before serving take from 34 HOWELL COOK BOOK. www TWW CARLANDS STOVESY AND LANGES Garland Stoves - and - Ranges -ARE- THE WORLD'S BEST. Made by Experienced Workmen. Made to do First-class Work for years. Sold at Prices that Defy Competition, quality considered. FRED P. SCHROEDER, Agent for Howell, Michigan. Sauces and Dressings. Sauces, as well as the condiments used in seasoning food, while they may not be so nutritious in themselves, render many dishes very palatable that might otherwise be rejected. DRAWN BUTTER SAUCE. Half cup butter, dessertspoon of flour rubbed well together; put into a saucepan with one cup hot water or stock; cover and set in a larger vessel of boiling water. Keep moving the saucepan. Season with salt and pepper. When thoroughly mixed, take off. Do not let boil. PLAIN WHITE SAUCE AND CREAM SAUCE. Tablespoon each butter and flour, made smooth in a saucepan over the fire; add a pint of boiling water slowly. If it seems too thin, cook longer. By using milk or cream it becomes cream sauce. EGG SAUCE FOR FISH. Add chopped hard boiled eggs to a plain white sauce. WHITE SAUCE FOR GAME. One cup hot water in a stewpan, one cup butter, two tablespoons grated bread crumbs, grated rind of a lemon, a blade of mace. Cook slowly about five minutes. Add to this one-half cup vinegar and two or three lumps loaf sugar. Let boil up and serve. PARSLEY SAUCE. Make a drawn butter sauce. Dip a bunch of fresh parsley into boiling water, then mince it and stir it into the drawn butter. I CELERY SAUCE FOR BOILED FOWLS. Cook in a pint of water two heads celery cut small; one HOWELL COOK BOOK. Pound very fine; sift and keep tightly corked in a bottle. This can be had already prepared at most druggists, and it is much less trouble to purchase it than to make it at home. TO BROWN BUTTER. Put a lump of butter into a hot frying pan and toss it about until it browns. Stir brown flour into it until it is smooth and begins to boil. Use it for coloring gravies and sauces for meats. , TO BROWN FLOUR. Spread flour upon a tin pie plate; set it upon the stove, or in a very hot oven, and stir continually after it begins to color, until it is brown all through. Keep it always on hand, put away in a glass jar covered tightly. It is excellent for coloring and thickening many dishes. GUARANTEE Bootand Shoes Store v Every pair of Boots and Shoes bought of us Guaranteed to be as represented. HOMER N. BEACH. HOWELL COOK BOOK. HORNUNG, The Tailor Would announce to his friends and patrons that he has a splendid stock of - Fall and Winter Suitings and Overcoatings. He always guarantess A PERFECT FIT and PRICES TO SUIT THE TIMES. Workmanship Always First-Class. E. L. Avery, D. D. S. All work done in a Careful and Scientific manner. Extraction Made Easy .... By the use of Local Anesthetics in cases where it is neces- sary to extract. But care for your teeth and save them when you can, as you can never buy any as good. . E. L. AVERY, Office in Briggs Block. Howell, Mich. HOWELL COOK BOOK. POTATO SALAD. Ten or twelve medium sized boiled potatoes, (cold) enough onions and celery to flavor. Chop all fine. Dressing, One cup vinegar, three eggs, three tablespoons sugar, three tablespoons sweet cream, one teaspoon mustard, one- half teaspoon black pepper, one-half teaspoon salt. Boil the vinegar; stir all the ingredients together; add to the boiling vinegar. (It should be of the consistency of cream.) Pour over the potato, onions and celery.-[Mrs. Geo. Sexton. SPRING SALAD. Two hard boiled eggs, one-half cabbage, two onions, one bunch celery, one cucumber; chop each separately and mix together. • Dressing- Yolks of three eggs, one tablespoon flour, one teaspoon mustard, two tablespoons butter, one tablespoon sugar, one- half cup vinegar, one-half cup milk; beat eggs, flour, sugar, mustard and butter well together; set on the stove and stir constantly, adding first a little of the milk and then the vinegar.-Mrs. R. H. Rumsey, POTATO SALAD. Boil nine medium sized potatoes, pare and slice while very hot; slice one onion fine; salt, pepper and vinegar; make up quickly while the potatoes are hot. -[Mrs. J. D. Smith. SALMON SALAD. One can salmon drained; three hard boiled eggs; mash the yolks and mix up with vinegar; one teaspoon mustard; pepper and salt to taste and the juice of one lemon. Chop the whites and spread on the top.—[Mrs. C. Wilcox. SALMON SALAD. One can salmon, three bunches celery, four hard boiled eggs. Dressing- Yolk of one egg, one tablespoon mustard, one table- 42 HOWELL COOK BOOK. well beaten yolks; return and cook until thick, then turn over cabbage.—[Mrs. B. Langworthy. CABBAGE SALAD. Shave a hard, white cabbage into small shreds. Take yolks of three well beaten eggs, a cup and a half of good cider vinegar, two teaspoons white sugar, three tablespoons thick cream, one teaspoon mustard, mixed in a little boiling water; salt and pepper to suit taste; mix all but the eggs together and let boil, then stir in eggs rapidly. Put cabbage into the mixture and stir all well together.—Mrs. E. French. CABBAGE SALAD. Two teaspoons salt, two tablespoons sugar, two table- spoons melted butter, two teaspoons mustard, two tablespoons sweet cream, yolks of three eggs, two-thirds of a cup of vinegar. Cook to a cream.—[Mrs. V. Hesse. CABBAGÉ SALAD. One large head of cabbage chopped fine, the yolks of four eggs, one-half cup of sugar, one cup vinegar, one table- spoon salt, one of mustard; cook, then pour over the cabbage.—[Mrs. Murry Fishbeck. DRESSING FOR CABBAGE. One small teacup vinegar, one egg, two tablespoons sugar, one teaspoon salt, butter half the size of an egg; beat the egg before mixing. Stir until it boils; cool, then pour over chopped cabbage.—[Mrs. Wellman. SALAD DRESSING. One well beaten egg, three tablespoons cream, five of vinegar, five of melted butter, one teaspoon made mustard, a little salt, pepper and sugar. Place on the fire and stir until it thickens.- Mrs. Wellman. CABBAGE SALAD DRESSING. One teaspoon salt, one teaspoon mustard, two table- spoons cream, two tablespoons sugar, yolks of two eggs; beat all together very light; add one teacup vinegar; put on the stove, stir until thick; when cold, pour over the chopped cabbage.T-Mrs. M. J. Parshall. HOWELL COOK BOOK. CABBAGE SALAD DRESSING. Two teaspoons each of salt and mustard, two table- spoons each of sugar and melted butter, yolks of three eggs, two-thirds cup vinegar; cook this to a cream, and just before serving add two tablespoons sweet cream.—[Mrs. E. Sharpe. SALAD DRESSING. One tablespoon each of sugar, salt, melted butter and mustard well mixed. Beat three eggs and add one teacup each of vinegar and sweet milk. Cook in a double boiler until thickened. Mrs. Thomas Gordon, Jr. SALAD DRESSING. One tablespoon each of mustard and sugar, one teaspoon of salt, yolks of three eggs, juice of one-half lemon, one-half cup vinegar, one-half cup melted butter, two-thirds cup of cream. Stir all together and it is ready for use.—Mrs. J. C. Parsons. SALAD DRESSING. Four tablespoons butter, one tablespoon flour, one table- spoon salt, two tablespoons sugar, one teaspoon mustard, one cup of sweet milk, one-half cup of vinegar, three eggs and pinch of cayenne pepper. Let the butter get hot, add flour and stir until smooth, then add milk and let boil. Mix other ingredients together, except vinegar, and stir into the boiling mixture; add vinegar last.—[Mrs. D. D. Monroe. SALAD DRESSING. One cup vinegar, one-half cup butter, four eggs (yolks,) one tablespoon mustard, one-fourth cup sugar, one-half tablespoon salt, pepper, one-half cup cream, when cold. -[Mrs. Jay Walton. SALAD DRESSING. . One well beaten egg, three tablespoons cream, five of vinegar, one of melted butter or oil, a little salt, pepper and sugar. Place on the fire and stir until it thickens. -[Mrs. A. Van Kleeck. HOWELL COOK BOOK. BOTTLED SALAD DRESSING. · Beat yolks of eight eggs, add to them one cup sugar, one tablespoon each of salt and mustard, one-half teaspoon of black pepper, a little cayenne and one-half cup of cream; mix thoroughly. Bring to a boil a pint and a half of vinegar; add one cup butter; let come to a boil, then pour upon the mixture; stir well. When cold, put into bottles and set in a cool place. It will keep for weeks in the warmest weather, and is excellent for cabbage or lettuce. -Mrs. Hugh McPherson. SALAD DRESSING. One pint vinegar, one cup butter; put on stove and boil. To the beaten yolks of eight eggs add two tablespoons of mustard, one-half cup sugar, one tablespoon salt, pinch of cayenne pepper. Beat this until smooth, and then pour on the boiling vinegar and butter, and beat again until smooth. When cold add one teacup cream. This will keep for months in a cool place.- Mrs. Mark Rubert. EGG SALAD. Take as many eggs as needed; boil nearly half an hour. Take out the yolks carefully and chop the whites very fine. Arrange lettuce leaves or cress on a dish, making nests of the whites of the eggs, and put one yolk in each nest. Add a salad dressing.-Mrs. S. M. Armstrong. BOILED MUSTARD. Two-thirds of a cup of mustard; fill balance of cup with vinegar; add one-quarter of a cup of butter, yolks of two eggs, two teaspoonfuls sugar, one teaspoon salt; mix well, then add the whites of the eggs, beaten to a stiff froth. Set the dish in boilng water and cook until it thickens. Stir rapidly to keep it from becoming lumpy. If too thick, add more vine- gar. This will keep in a cool place any length of time. - [Mrs. A. Van Kleeck. · HOWELL COOK BOOK. 46 - CUCUMBER PICKLES. Wash cucumbers and wipe dry; put in a can; put in a tablespoon of salt; fill the can with vinegar, and seal. - Mrs. M. G. Walters. CUCUMBER PICKLES. Take eight or ten quarts sorted cucumbers; wash care- fully, then sprinkle three-fourths cup salt over them; add sınall piece of alum, and pour on boiling water sufficient to cover. Let stand in this brine twenty-four hours, then take out and drain. Put in a pan on the stove, one quart weak vinegar, two-thirds cup sugar, two green peppers, pieces of horse-radish, one teaspoon mixed spices. When this syrup begins to boil, place a layer of cucumbers in the pan and let remain about one minute, turning carefully all the time; then place in crock. Serve all the cucumbers in this way. When all are in the crock, pour the boiling vinegar over them and cover with horse-radish leaves.—Mrs. R. Drewry. SPICED CUCUMBER PICKLES. Take sufficient green cucumbers to fill a gallon jar; cut them across in slices about one-quarter of an inch thick; place in the jar with alternate layers of salt; let this stand a few hours, then pour off brine. Then fill the jar with alternate layers of the cucumbers and the following mixture: One-half pint olive oil, one ounce each of white mustard seed, black mustard seed, celery seed and two large onions chopped fine; then fill the jar with cold cider vinegar. -Mrs. W. C. Spencer. MUSTARD PICKLES. One quart large cucumbers cut in blocks, one quart each of small whole cucumbers; sliced onions, whole ones; green tomatoes sliced, small ones whole; two small heads cabbage very coarsely cut, two heads cauliflower, four large green peppers (take out seeds.) Soak all these in salt water over night, then drain thoroughly and seal in vinegar and water (equal parts,) and drain again. Then take one gallon vine- gar, one ounce of turmeric, one-half pound yellow mustard, three cups sugar, one cup sifted flour; mix together and scald in the vinegar, then cook the pickles in this until tender. -Mrs. M. G. Walters. HOWELL COOK BOOK. 49 . PICKLED PEACHES. Take ripe (not too soft) peaches; put a clove into one end of each peach. Take two pounds brown sugar to a gallon of vinegar; skim and boil up twice and cover close. In a week or two, pour off and scald vinegar again. After this, they will keep any length of time.-[Mrs. Alfred Garland. PICKLED PEACHES. To ten pounds peaches, use five pounds sugar, one pint good cider vinegar and spices to taste.—Mrs. A. Rubbins. PICKLED PEACHES. Seven pounds fruit, three and one-half pounds sugar, one pint vinegar, one-half ounce whole cloves, the same of cinna- mon broken in small pieces. Steam the fruit until tender, then remove the tough skin. Boil the vinegar, sugar and spices together for five minutes. Put the steamed fruit in glass jars and pour the hot syrup over and seal. -Mrs. A. Fishbeck. five minn: Bojlh the the same sugar, o PICKLED MUSHROOMS. Young mushrooms (or buttons as they are called) must be peeled, sprinkled with a little salt and pepper, and put in a sauce pan with a blade of mace. Set them over a gentle fire, and as the juice runs from them, shake them about well in the pan. Keep them over the fire until all the juice is dried into them again, shaking frequently to prevent burning. Now put as much good cider vinegar into the pan as will just cover. When it comes to a boil put immediately into glass jars; screw the top on tightly and set away in a cool, dark, dry place. This pickle is delicious and will keep for two years.—Mrs. L. P. Melendy. PICKLED CAULIFLOWER. Cook the cauliflower until tender, then put it in jars and pour over it vinegar and ground mustard seed previously scalded together. 52 HOWELL COOK BOOK. STUFFED POTATOES. Bake long smooth potatoes, when done cut lengthwise; dig out inside and put in a dish; add six tablespoonfuls sweet cream, lump butter size of an egg, season with salt and white pepper, whites of three eggs beaten to a stiff froth and added last. Beat all together briskly; fill the emptied shells and put back in oven until brown on top. -- Mrs. L. C. Palmer. FRIED WHOLE POTATOES. Peel and boil in salted water; remove from fire a trifle underdone. Roll potatoes in beaten egg, then in bread crumbs or rolled cracker, then fry in butter or boiling lard. A nice way to cook old potatoes. Mrs. M. C. Gates. SWEET POTATOES. . Boil until tender. Peel. Put in a pan with lump of butter on each, and put in the oven to brown. -[Mrs. E. Fowler. GLAZED SWEET POTATOES. Boil sweet potatoes until done; peel them; cut in halves lengthwise. Place with rounding side up in long baking dish well buttered. For a dozen people take nine potatoes. Stir one tablespoon sugar, one of water, one of butter, over fire until melted. Sprinkle potatoes with salt and baste with this mixture. Place in a hot oven until brown and glossy. -Mrs. Geo. Fishbeck, QUIRLED POTATOES. Peel, boil, season and mash potatoes; then put through a colander into the dish in which you wish to serve. Brown in the oven.—Mrs. S. A. McPhail. POTATO PATTIES. Peel six medium sized potatoes; wash and grate on a coarse grater; add two eggs, one teaspoonful Royal baking powder, one-half teaspoon salt, one cup milk, two cups flour. Mix well and drop by spoonfuls into smoking hot lard. Fry brown and crisp:-(Mrs. M. Statia. HOWELL COOK BOOK. FRIED CELERY. Boil until tender; drain; divide into small pieces and fry in butter until a light brown. DELICATE CABBAGE. Slice cabbage very fine and cook until tender; drain; season with salt, pepper and vinegar to taste. When scald- ing hot, add one well beaten egg, one-third cup of cream and butter size of a walnut. Serve hot.- Mrs. F. F. Hubbell. CREAMED CABBAGE. Quarter cabbage and boil with a little salt in water about three-fourths of an hour. Then remove and cut heart from the cabbage; add pepper, salt, lump of butter and one-half cup of cream, and serve.—Mrs. W. E. Snyder. CREAM SLAW. Slice one medium sized cabbage fine and season with pepper and salt. Have a spider hot; put in a piece of butter size of an egg and half cup of vinegar—then the cabbage. Let it cook in this about ten minutes, or until cabbage is wilted. Beat one egg thoroughly and add one cup sour cream and stir well together, then add to cabbage and simmer long enough to cook the egg. Serve hot. -[Mrs. Wm. Huntington, Jr. CREAM DRESSING FOR COLD SLAW. Two tablespoons whipped sweet cream, two of sugar and four of vinegar; beat thoroughly together and pour over cab- bage cut very fine and seasoned with salt.—[Mrs. J. D. Smith. SAUER KRAUT. Remove the outer leaves and hearts of cabbage; cut fine on a cabbage cutter; then put layer in a jar, sprinkle with small amount of salt; pound down with potato masher. Con- tinue this until jar is filled. . Then place some large cabbage leaves on top and double cloth rung out of cold water; cover, and use a heavy weight. When a scum rises, the cloth, cover and weight must be washed in cold water and the scum re- HOWELL COOK BOOK. Fish, Game, ... * AND ALL KINDS OF * Meats, Bread and Vegetables Can be Best Cooked in Chat MART Jewett's Trenowned Stoves. The fame of these Stoves extends from ocean to ocean and pole to pole. They have never been equalled in any country or clime. For sale only at- G. G. JEWETT'S Great Hardware Emporium, Howell, Mich. ENTREES. "Economy, the Poor Man's Mint.”—[Tupper. lain in thiscater, little salte or five minutes. It SWEET BREADS. Parboil and blanch, by putting them first in hot water, keeping them boiling fast for five minutes, then plunging into ice cold water, little salted, When the sweetbreads have lain in this ten minutes, wipe them very dry, and with a sharp knife split them each in half, lengthwise. Broil over a clear hot fire, turning every minute as they begin to drip. Have ready some melted butter, well salted and peppered; mix with catsup. When cooked to a fine brown, lay them in this turning several times, and set covered in a warm oven. Lav toast upon a plate or chafing dish, and a sweetbread on each piece, and pour the hot butter in which they have been lying, over them, and send hot to the table. -[Mrs. Francis Lansing, Sr. TO COOK FROGS-LEGS. Season with salt and pepper some corn meal; wipe dry the frogs-legs, and roll in the prepared corn meal; fry in deep lard until a delicate brown. Serve on garnished platter. LITTLE PIGS IN BLANKETS. Season large oysters with salt and pepper; cut English bacon in very thin slices; wrap an oyster in each slice and fasten with a little wooden skewer. (toothpicks are the best) Heat a frying pan and put in the little pigs”; cook just long enough to crisp the bacon. Place on slices of toast and serve immediately. Do not remove the skewers. This is a nice relish for lunch or tea, garnished with parsley. The pan must be very hot before “the pigs” are put in; care taken that they do not burn.[Mrs. C. G. Jewett. HOWELL COOK BOOK. cold, shape, and roll in eggs and crumbs and fry in bojling fat. Serve very hot. Any flavoring can be substituted for the nutmeg.–Mrs. C. G. Jewett. GREEN CORN GRIDDLE CAKES. One pint of milk, two cups grated green corn, a little salt, two eggs, one teaspoon baking powder, flour sufficient to make a batter. Fry on griddle; butter them hot and serve. Mrs. Chas. Wolfe. BUCKWHEAT GRIDDLE CAKES. Two-thirds of a quart of buckwheat flour and one-third of a quart of wheat flour, two heaping teaspoons baking pow- der, two eggs, whites and yolks beaten separately stirred in the last thing; four tablespoons melted butter; salt to taste. -Mrs. Wm. McPherson, Jr. PEANUT SANDWICHES. Shell the nuts; roll the meats fine; mix them thickly with Mayonnaise dressing and spread between layers of bread and butter.—Mrs. Wm. McPherson, Jr. BAKED PEARS. Make an opening in the small end and fill with sugar; place in a baking dish; pour in one cup of water and one-half cup sugar and bake slowly until thoroughly done. Peaches are very fine baked in the same way, and may be canned, putting them hot from the pan into the can. --Mrs. Wm. Andrews. DELICATE APPLES. Pare, cut in halves and core large sized tart apples; roll each piece in flour, then in sugar, and place in baking dish, inside of apple up; then fill the apple with sugar and place a piece of butter size of a hickory nut in each piece. Pour a little water in the tin; cover and bake slowly until done. Be- fore taking from the oven, remove cover and slightly brown. -- Mrs. Frank Culver. HOWELL COOK BOOK. ..... To insure success with these Recipes .... 260 TO S TO W E 'S Drug Store --FOR- FLAVORING EXTRACTS and SPICES FOR PICKLING. -ALSO- Stationery and Wall Paper. Picture Frames and Mats Made to Order. T. P. STOWE, Grand River Street. HOWELL, MICH. The Ladies .. Are especially invited to call at our store and inspect our stock of......... House Furnishing Goods, Stoves and Ranges. .... We guarantee the quality of our goods. Our prices are right, and we will be glad to have you call, whether you intend to purchase or not. No Trouble to Show Goods. BENEDICT & RATZ. BREAD. “The very Staff of Life, The Comfort of the Husband, the Pride of the Wife.” “Eat thy Bread with Joy."—[Solomon. POTATO YEAST. One cup sugar, one-half cup salt, one quart of potatoes, two cups flour. Scald the flour in the potato water; put salt, sugar and flour in a two gallon crock; stir them together well. Pour potato water on all until flour is well scalded, then fill the crock full with cold water and add two yeast cakes. - Mrs. Geo. Barnes. POTATO YEAST. Twelve potatoes; boil and mash. Pour on one quart of cold water. One pint flour, two tablespoons salt, one table- spoon sugar; scald this with a pint of boiling water, (using water potatoes were boiled in; if not enough, add to make a pint.) Stir all well together and add two and a half yeast cakes. Let rise over night. One and one-half cups yeast and two cups water makes two loaves; mix and put in tins to rise. - Miss Mattie Childers. and one and a to make YEAST AND BREAD. YEAST.-Four heaping tablespoons flour, two heaping tablespoons sugar; pour enough boiling hot water over this to thoroughly scald. When sufficiently cool add only one- half yeast cake; set to rise. This can easily be done directly after breakfast. At noon cook an extra supply of potatoes; drain the potato water into a gallon jar; mash the potatoes thoroughly; add to the water and cool with cold water; add the contents of the bowl, stir all well and set to rise. BREAD.—In the morning, for every loaf of bread needed, take two scant cups of yeast; salt well and knead in all the flour this yeast will take; knead from fifteen to thirty minutes. HOWELL COOK BOOK. Set to rise, and shape into loaves as soon as light, merely using enough flour to keep the dough from sticking to the board. Let rise in tins and bake as soon as light. Try with a straw, to ascertain when done, as for cake. This never fails with good flour and yeast, and needs mixing but once. The longer it is kneaded the finer the grain. -- Mrs. Robert D. Briggs. This will QUICK SALI RISING BREAD. Take one-half coffee cup of Indian meal; scald with boil- ing sweet milk, until about as thick as sweet cream; set in a warm place to rise; then put in a cool place. This will keep several days in cool weather. For bread, take one pint hot water; add a pinch of soda; let it cool until it will not scald the flour; then add flour until thick as pancake batter. Stir in one-half of meal yeast, and keep warm. This sponge will rise quickly. Then take a pan of sifted flour; scald the center, then cool with cold water, and add the risen sponge with one tablespoonful salt. Let this rise; then knead into loaves; let rise and bake.—Mrs. O. J. Parker. add a pinch of sather, For bread.ce. STEAMED BREAD. When baking bread put one loaf in a round tin or basin and steam forty-five minutes.-[Mrs. T. J. Conely. STEAMED BROWN BREAD. One cup of molasses, two cups of buttermilk, (or sour milk with cream,) one cup of white flour, four cups of gra- ham flour, hot water enough to dissolve one teaspoon of soda, a little salt, three-fourths cup of seeded raisins. Put in four baking powder cans and steam two hours. Then bake one- half hour.—Mrs. H. N. Beach. STEAMED GRAHAM BREAD. Two cups graham flour, three-fourths cup milk, one-half cup molasses, one egg, one tablespoon melted butter, two teaspoons baking powder. Steam one and one-half hours. -[Mrs. H. G, Fry. HOWELL COOK BOOK. GRAHAM BREAD. One egg, one half cup each of sugar and molasses, two tablespoonfuls shortning, one large cup of buttermilk. Stir in graham flour not very thick, and add some white flour. -Mrs. Chas. Barber. GRAHAM BREAD. Two and one-half cups sour milk, four cups graham · flour, two-thirds cup molasses, one teaspoonful of saleratus. Put in baking pan twenty minutes before baking. -[Mrs. C. C. Miller. BROWN BREAD. One cup Indian meal, one cup rye flour, one cup gra- ham-sift well together; one teaspoon salt, one teaspoon soda, two-thirds cup molasses, one pint of either sweet or sour milk; if sour use a little more soda. Steam three hours. —[Mrs. Barbour. BROWN BREAD. Two cups buttermilk, one scant cup New Orleans mo- lasses, three and one-half cups graham flour, two teaspoonfuls soda, one-half teaspoonful salt. Steam two and one-half hours, and bake one-half hour.- Mrs. L. C. Smith. STEAMED CORN BREAD. Sour milk two cups, sweet milk one cup, Indian meal three cups, soda one teaspoonful, sugar three table- spoonfuls, salt one-half teaspoonful. Steam three hours then take out and set in oven ten minutes.—Mrs. Lida Barnard. CORN BREAD. One cup sour milk, one cup sweet, One good egg that you will beat, Half a cup of molasses, too; Half a cup sugar add thereto, With one spoon of butter new. Salt and sugar each a spoon, Mix up quickly and bake soon. -Miss Ella Bowers. ROLLS, MUFFINS, AND GEMS, PERFECT ROLLS. Pour one pint boiling milk over one quart sifted flour, two tablespoons sugar, two of butter, one of lard, and a little salt; when lukewarm, add one-half cup yeast; mix early in the morning; knead later, adding flour enough for rolls. When light, roll thin; cut with a biscuit cutter; roll oblong; spread a little butter on one end and roll over; place in pans; let rise, and bake ten or fifteen minutes. -[Mrs. G. W. Axtell. PARKER HOUSE ROLLS. One egg, one tablespoon sugar, one of butter, one tea- spoon salt, one pint milk, one quart flour, three heaping teaspoonfuls baking powder.—[Mrs. Geo. F. Green. PARKER HOUSE ROLLS. One pint milk, one tablespoon each of butter and sugar; scald all together; let cool. Take two quarts flour, make a hole in the center; put in one cup yeast, a little salt and milk; stir to a smooth batter; let rise. When light, knead ten or fifteen minutes; let rise about two hours; roll about one-half inch thick; cut with a large biscuit cutter; spread with butter; double over; put in a tin, but do not crowd. When light, bake.—Mrs. Pauline Rubert. MUFFINS. One pint sweet milk, three eggs, one tablespoon melted butter, one of sugar; salt to taste; two heaping teaspoons baking powder; one quart flour.—[Mrs. D. W. Newell. MUFFINS. Three tablespoons melted butter, three of sugar, one cup sweet milk, two eggs, two teaspoons baking powder, two and one-half cups flour.-Mrs. J. Cutler. . . HOWELL COOK BOOK. MUFFINS. Two and one-half cups sifted flour, two and one-half level teaspoons baking powder, one level teaspoon salt, two level tablespoons each of sugar and melted butter, one cup milk, one beaten egg. Will make twelve muffins. -Mrs. W. P. Van Winkle. GRAHAM GEMS. Three cups graham flour, one cup wheat flour, two of sweet milk, butter the size of a walnut, two tablespoons sugar, one-half teaspoon salt, two heaping teaspoons baking powder. Bake in gem tins in a hot oven. -Mrs. G. W. Axtell. GRAHAM GEMS. One and one-half cups sour milk, three tablespoons butter, one level teaspoon soda, a little molasses, a pinch of salt, one egg, one-half cup white flour, and enough graham to make a stiff batter.- Mrs. Thos. Gordon, Jr. GRAHAM GEMS. One cup graham flour, one-half cup wheat flour, two tablespoons butter, one egg, one-half cup sugar, one tea- spoonful baking powder, one cup sweet milk. -Mrs. W. H. Hugger. GRAHAM GEMS. Two cups sour milk, one-half cup corn meal, one-half of flour, two tablespoons sugar, two of melted butter, one egg, one teaspoon soda, a little salt; thicken with graham flour, and bake in gem tins.—Mrs. J. Cutler. GRAHAM GEMS. One cup sweet milk, one-half cup sugar, one tablespoon melted butter, one egg, one heaping teaspoon baking powder; wet soft like pancakes.—[Mrs. W. H. Naylor. GRAHAM FLOUR PUFFS. One and one-half cups graham flour, one teaspoonful salt, one large teaspoonful baking powder, one egg, one cup sweet milk. Sift together graham, salt and powder, add HOWELL COOK BOOK. RAISIN PIE. One cup raisins, six rolled crackers, one cup water, butter the size of an egg, one cup sugar, one-half teaspoon tartaric acid.-Mrs. A. Winegar. COCOANUT PIE. Make the pie as you would for a custard pie, using three eggs. When done, make a frosting using one of the whites of the eggs saved from the pie. Place a layer of the cocoa- nut, then the frosting and then another layer of cocoanut. Put back in oven; be careful not to brown. -Mrs. Frank Kelly. CHOCOLATE PIE. One coffee cup milk, two tablespoons grated chocolate, two-thirds cup sugar; yolks of three eggs. Bake in a crust previously baked. Spread meringue of the whites over the top, and put in the oven to brown. Flavor with vanilla. -Mrs. Geo. L. Clark. CHOCOLATE PIE. · One cup milk, one-half cup sugar, two teaspoons grated chocolate, three eggs, one-half teaspoon salt; vanilla. Beat the yolks of eggs; add two tablespoons of milk; heat the chocolate and rest of milk; salt and sugar. When scalding hot add the eggs. Let the mixture cook for two minutes; when cool, add flavor. Line a pie plate with a crust; turn in filling; bake twenty minutes. Beat the whites of the eggs, and turn over the pie and brown.-[Mrs. J. Cole. BUTTERMILK PIE. One cup buttermilk, one-half cup sugar, one tablespoon flour, two eggs, saving white of one for frosting; flavor with lemon. Bake in common pie tin.—Mrs. H. H. Collins. APPLE CUSTARD PIE. Beat two eggs; add one and one-half cups stewed apples; two-thirds cup sugar, butter the size of an egg; season to taste. One or two crusts. -Mrs. Andrew Fishbeck. 78 HOWELL COOK BOOK. SQUASH PIE. One teacup of squash strained; add one egg, one cup milk, one-half cup sugar, ginger to suit taste. This makes one pie.-Mrs. W. Č. Huntington. ORANGE PIE. One large cup boiling water, two tablespoons cornstarch wet in cold water, one large cup sugar, yolks of three eggs, one teaspoon butter, juice of one small lemon, grated rind and pulp of two small or one large orange; stir the corn- starch into the boiling water until it thickens, then add the butter and sugar and yolks of eggs well beaten, then add the orange and lemon. Bake with under crust only. Beat whites of the eggs to stiff froth, add powdered sugar, and flavoring to taste; spread on pie and return to oven to brown slightly.—[Mrs. C. G. Jewett. DYSPEPTIC PIES. One pint milk, two eggs, one-half cup graham flour, one-half cup of sugar, one-half teaspoon of salt; flavor with nutmeg. Put the sugar, flour, salt and nutmeg together dry. Beat the eggs, then add the milk, and add gradually to the dry ingredients; pour in axbuttered pie tin, deep, and bake in a moderate oven. The graham flour will settle to the bottom and form a crust, the custard coming to the surface. TART SHELLS. One teacup lard, white of one egg, one tablespoon white sugar, three tablespoons water, flour to mix. -[Miss Edna Newell. PUFF PASTE. One cup lard, four cups flour, one teaspoon salt, water to moisten; roll out; one cup butter. Roll and spread on crust and roll again until butter is all used. Put on ice one- half hour before using. This will keep a long time. -Miss Mattie Childers. PUDDINGS. "A bag pudding the queen did make, And stuffed it full of plums, And in it put two lumps of fat As big as my two thumbs." ORANGE PUDDING. Peel and cut fine into thin slices sweet, juicy oranges; sprinkle over them a cup of white sugar. Let a pint of milk get boiling hot by setting it into some boiling water; add the yolks of three well-beaten eggs, one tablespoon cornstarch made smooth with a little cold milk; stir con- stantly; when thickened, pour it over the fruit. Beat the whites to a stiff froth, add a tablespoon of sugar; spread over top and set in the oven to harden. To be eaten cold or hot. Berries of any kind or peaches may be used in place of oranges.—[Mrs. S. J. Crosman. BANANA PUDDING. Cut sponge cake in slices in a glass dish; put alternately a layer of cake and a layer of bananas sliced. Make a soft custard, flavor with a little vinegar and pour over it. Beat the whites of the eggs to a stiff froth and heap over the whole. Peaches may be used instead by adding more sugar. -Mrs. L. W. Hovey. CHOCOLATE PUDDING. One and a half pints milk, three eggs, one cup sugar, one cup bread crumbs, one teaspoon vanilla, two teaspoons grated chocolate. Heat the milk; add the other ingredients. Beat the whites of eggs; add two tablespoons sugar and lem- on and frost. Bake pudding fifteen minutes. -Mrs. P. B. Wines. SNOW DRIFT PUDDING. One pint milk, two tablespoons cornstarch, whites of HOWELL COOK BOOK. 81 FRUIT PUFFS. One pint flour, two teaspoons baking powder; about one pint milk, to make thin batter; salt. Put a spoonful of batter, then one of fruit, another of batter, in teacups. Steam about twenty minutes. SAUCE—Two eggs, one cup sugar, one-half cup butter, beaten to a cream; one cup hot milk, one cup fruit. -[Miss Jennie McLean. CUSTARD PUDDING. One pint milk, four eggs, four tablespoons flour, pinch salt. Place milk on stove; meanwhile, beat eggs and flour. add to the milk; stir well. Bake in hot oven. SAUCE-One-half teacup boiling water; one-half cup sugar, one tablespoon butter; flavoring. Fruit coloring may be added with good effect. Mrs. C. D. Austin. FIG RICE. Boil one cup rice in water thirty minutes, then drain and turn in a colander; stand in oven until rice is white and dry. Chop one-half pound figs quite fine, mix carefully with the rice, not breaking the grains. Stand the colander over a saucepan of boiling water; cover it with a lid, and steam slowly for twenty minutes. The colander must not touch the water. Serve hot with sweetened cream.. -[Mrs. C. L. Granger. TAPIOCA PUDDING. One cup of Thurber's tapioca to one pint of milk; place on fire until it thickens; add one pint milk, one cup sugar, two beaten eggs, one tablespoon butter, a little salt; vanilla. Bake slowly. Serve with whipped cream, sugar and vanilla. -[Mrs. Francis Lansing, Jr. RASPBERRY TAPIOCA PUDDING. One-half gill tapioca soaked over night, one and a half gills of water, one-half gill sugar, one-half tablespoonful of lemon juice, a little salt; stir together; place on fire until the tapioca is clear, then take from fire and stir in one pint of raspberries. Set to cool. Serve with whipped cream. -Mrs. R. H. Brown, Jr. HOWELL COOK BOOK. Strapoonfuls and Whole JERUSALEM PUDDING. Chop one-quarter of a pound of figs and one-quarter of a pound of dates very fine; cover with orange juice, and allow them to soak over night. When ready to make pudding, cover one-half box gelatine with one-half cup of cold water, and soak thirty minutes. Boil one-quarter cup of rice for twenty minutes; drain it; spread on towel and roll until dry. Whip one pint of cream to a froth, then put it in a basin; sprinkle with two-thirds of a cup sugar; sprinkle over rice spoonful of vanilla; then the fruit and orange juice. Stand the gelatine with two tablespoonfuls of milk over the teakettle until dissolved. Strain into the cream; stir constantly until the whole is well mixed and partly stiff, then turn into a mold and set away to cool. --[Mrs. Wm. Lyon. LEMON PUDDING. Grated rind of lemon, yolks of two eggs, one pint bread crumbs, one-half cup sugar, pinch of salt, added to one quart of milk. Bake twenty minutes. Spread over pudding three whipped whites of eggs and one-half cup sugar. Set in oven to brown. -Mrs. L. H. Church. PUDDING. One cup molasses, also milk, one-half cup butter, one cup raisins, one-half cup currants, two and one-half cups flour, one and one-half teaspoons soda, nutmeg. SAUCE—One cup sugar, one lemon, butter size of an egg, a tablespoon cornstarch dissolved in water. Mix all; then add a pint boiling water; boil until thick. -Mrs. G. L. Sargent. raisins, omne-half teasp sugar, omed in wate STEAMED PUDDING. One egg, butter size of an egg, two-thirds cup sugar, one cup sweet milk, also fruit, two cups flour, two teaspoons bak- ing powder. SAUCE—One cup sugar, one tablespoonful butter, also cornstarch, one pint boiling water; cook thoroughly; flavor to taste.—Mrs. R. Drewry. HOWELL COOK BOOK. cornstarch; set in water on stove; add yolks four eggs, half cup sugar, the cornstarch and salt. Boil until it thickens; when cool, flavor with vanilla. Pour in dish; beat white of eggs with half cup sugar; put on pudding and set in oven to brown.—[Miss Millie Fishbeck. bakind lay for apple; foh piece th DUMPLINGS BAKED IN SAUCE. Roll out rich biscuit dough made with baking powder, until one-half inch thick. Cut from this pieces four inches square. Place within each piece three good sized quarters of some rich tart apple; fold over edges, carefully press to- gether and lay folded side down in a deep baking dish. Be- fore baking, cover with following sauce. Place a cover over dish while baking but remove ten minutes before taking from oven so they may brown. SAUCE–For six dumplings: One pint water, two cups sugar, one teaspoon extract lemon, one-half cup butter. Pour over dumplings and bake in moderately hot oven, not too fast. Serve same sauce with dumplings, except thicken with one tablespoon cornstarch, and boil until clear; or serve with rich sweet cream.—[Mrs. Chas. Curtis. APPLE DUMPLING. One pint milk, one small teaspoon baking powder sifted with flour to make a batter, a little salt; poured over sliced apples. Put in cups and steam one hour. -[Mrs. Geo. Howe. olo PUDDING SAUCES, In making any sauce put butter and flour in together, and your sauce will never be lumpy. SAUCE FOR PUDDING. One cup sugar, one-third cup butter, stir together until well creamed; add one egg, and beat until very light; stir in a teaspoonful vanilla five minutes before the sauce is needed, then add a pint boiling water, stirring constantly. -[Mrs. F. J. Lee. SUGAR SAUCE. One cupful granulated sugar, half a cupful water, a piece butter size of a walnut. Boil all together until it becomes the consistency of syrup. Flavor with lemon or vanilla. A tablespoon of lemon juice is an improvement, Nice with cottage pudding.–Mrs. Beckwith. COMMON SWEET SAUCE. Into a pint of boiling water stir a paste made of a table- spoonful cornstarch or flour rubbed smooth with a little cold water, add a cupful of sugar and a tablespoon of vinegar; cook well for three minutes; take from the fire and add a piece of butter as large as a small egg; when cool, flavor with a tablespoon vanilla or lemon. · PUDDING SAUCE. Beat white of one egg to a froth, add one cupful sugar; beat together. Make a very thin batter of one and one-half cups hot water and one tablespoonful flour which has been mixed with a little cold water; add butter one-half size of an egg; pour this batter boiling hot over sugar and egg; flavor to taste; serve immediately. Good for steamed puddings. -Mrs. Wells Bennett. 92 HOWELL COOK BOOK. CHOCOLATE CAKE. Yolks of two eggs, two chocolate squares, one cup milk, one cup sugar, three tablespoons melted butter, one-eighth teaspoon salt, one teaspoon soda, one and two-thirds cups flour. Grate chocolate fine and stir into the yolks of eggs; add half of the milk and cook gently in granite pan until smooth and creamy, stirring constantly. Remove from fire and add the sugar, melted butter, salt and half cup of milk into which soda has been dissolved. Beat in flour and stir until smooth; bake in four well buttered cake pans. Filling—One and one-fourth cups sugar, one-third cup hot water, whites of two eggs.- Mrs. Herbert Bush. butt CHOCOLATE LOAF CAKE. Cream one cup of butter and two and one-half cups of sugar. Beat the yolks of five eggs; add to butter and sugar with one cup of milk and three cups of flour. Beat until smooth and then add the whites of the five eggs beaten stiff and two teaspoons baking powder. Mix lightly and gently and quickly as possible and add two teaspoons of vanilla and one-half cake of sweet chocolate grated. - Miss E. Alma Sharp. hites or ups of CHOCOLATE CAKE. Mix one-half cup butter, two cups sugar and beaten yolks of three eggs. Add whites beaten separately; then one-half cup sweet milk, one-half teaspoon of soda dissolved in hot water, one-fourth pound chocolate, dissolved in one- half cup boiling water, two cups flour; flavor with vanilla. Bake in layers and put together with frosting. -Mrs. H. B. Thompson. CARAMEL CAKE. One cup sugar, one-half cup butter, one-half cup milk, one and one-half cups flour, two teaspoons baking powder, one teaspoon vanilla, one teaspoon salt, whites of four eggs. ICING-Two cups light brown sugar, two-thirds cup of cream, small piece of butter. Boil briskly ten minutes, then add one teaspoon vanilla; beat until cool. [“Minnesota.” HOWELL COOK BOOK. 95 sugar, four tablespoons sweet milk, butter the size of a small egg. Boil five minutes; then flavor with one teaspoon of vanilla.—[Mrs. Hattie Cummiskey. BANANA CAKE. One cup sugar, one cup butter, one-half cup milk, one and one-half cups flour, whites of three eggs, one and one- half spoons of baking powder. FROSTING——White of one egg, three teaspoons sugar. Slice bananas quite thin.--[Mrs. Alfred Garland. MARSHMALLOW CAKE. Whites of four eggs, one cup sugar, one-half cup butter, one and one-half cups flour, one cup sweet milk, one and one- half teaspoons baking powder. Stir butter to a cream; then add sugar and beat until light; add milk, then flour and beaten whites. FILLING—Two tablespoons gelatine dissolved in four tablespoons boiling water, two cups pulverized sugar; flavor and beat one-half hour. When beating, if it gets too stiff, add little more hot water. Put in buttered pan same size of your cake. Let stand several hours before putting with cake. Put together with cold frosting.-[Mrs. A. J. Prindle. ROLL JELLY CAKE. Three eggs, three-fourths cup sugar, one cup flour, two teaspoons baking powder, three tablespoons milk. --Mrs. S. B. Monroe. ROLL JELLY CAKE. One cup white sugar, four eggs well beaten, one and one- half cups flour, three teaspoons baking powder and two table- spoons boiling water added last.--[Miss Gannon. ROLL JELLY CAKE. One cup sugar, three eggs, one cup flour, one and one- half teaspoon baking powder.--[Mrs. E. T. Jubb. 102 HOWELL COOK BOOK. CHEAP FRUIT CAKE. Two cups brown sugar, one cup butter, three eggs, two- thirds cup sour milk, one teaspoon soda, three and one-half cups flour, two cups raisins, one teaspoon of all kinds of spices. Will keep good.-[Mrs. G. B. Raymoure. FRUIT CAKE. Three eggs, one cup brown sugar, one cup molasses, one teaspoon of soda in molasses, one cup sweet milk, one small teaspoon cream tartar in sweet milk, one teaspoon cloves, one teaspoon cinnamon, one teaspoon nutmeg, three cups flour, two pounds raisins, two pounds currants, one pound figs, one pound citron, flour fruit and put in last; bake three hours. - Miss Mattie Childers. Fourns molasses, fourone tablespoond raisins, FRUIT CAKE. Four eggs, one cup butter, two cups brown sugar, three tablespoons molasses, four cups flour (scant,) one cup sour milk, one teaspoon soda, one tablespoon cinnamon, one tea- spoon cloves, one nutmeg, one pound raisins, one-fourth pound lemon and orange peel mixed.—Mrs. H. Briggs. FRUIT CAKE. One cup brown sugar, one cup molasses, two-thirds cup butter, one-half cup sour milk with one teaspoon soda, yolks of four eggs, one pound raisins, one pound currants, one- · fourth pound citron, five and one-half cups flour, vanilla and spices.-- | Mrs. Wells Bennett. CREAM PUFFS. One cup water, one-half cup butter; boil together. While boiling stir in one cup flour; when cool add three eggs, one at a time, without beating. Stir thoroughly. CREAM-One cup milk, one-half cup sugar, one egg. Beat together with cornstarch or flour, as preferred. Flavor with vanilla.--[Mrs. F. Lansing, Sr. CREAM PUFFS. One-half pint hot water, two-thirds cup butter, one and HOWELL COOK BOOK. 103 one-half cups flour, let boil. When it cleaves from the pan take off, let it cool, then add five well beaten eggs. CREAM—One pint milk, one-half cup sugar, one and one- half teaspoons cornstarch, butter size of walnut. --[Mrs. Geo. F. Green. ORANGE SHORT-CAKE. One quart flour, two teaspoons baking powder, butter or lard, size of egg. Bake in layers. Peel and slice three juicy oranges, whites of two eggs well beaten, four teaspoons sugar, mix together and spread between layers and over the top. [Mrs. Ē. C. Sweet. topstar, mix togethites o lake in agens bakin For the Boy .. A $5.00 SUIT. -- We have the Finest and the Neatest Blue Suit for Boys from Nine to Sixteen years of age that was ever offered for sale in this city. We invite you to come to our store and in- spect our large line of Boys' and Children's Clothing R. H. Traver, 171-173-175 Woodward Ave. DETROIT, MICHIGAN. 104 HOWELL COOK "BOOK. For Dry Goods # The author and friends of the Cook Book earnestly recom- mend their patrons to trade with L. A. Smith & Co., 168-170 Woodward Avenue, Detroit. They are exclusively Dry Goods, carrying a fine, selected and large stock of. ............ Silks, Wool Dress Fabrics, Ladies' and Gents' Underwear and Furnishings, Tableings, Cloaks, Dillinery. AND MANUFACTURE TO ORT R Ladies' Dresses, Jackets, .. .... and Riding lhabits. . Fillings and Frostings. LEMON JELLY. Grated rind and juice of one lemon, one cup sugar, one egg, two tablespoons water, set over boiling water until it thickens.--! Mrs. D. W. Newell. Another filling of lemon (without cooking) is made of the grated rind and juice of two lemons, and the whites of two eggs beaten with one cup sugar. FRUIT FILLING. Four tablespoons finely chopped citron, four of finely chopped seeded raisins, half a cup blanched almonds chopped fine, also a quarter pound finely chopped figs. Beat the whites of three eggs to a stiff froth, adding half a cup sugar; then mix thoroughly into this the whole of the chopped in- gredients. 'Put between the cake when it (the cake) is hot. -[Miss Anna Greenaway. APPLE JELLY FILLING. Grate one large or two small apples, the rind and juice of one lemon, one cup sugar. Boil three minutes; let cool. ii -[Miss Jennie Lyon · FIG FILLING. Chop fine a pound of figs and put into a stew-pan on the stove; pour over them a'cupful water and add a half cup sugar. Cook altogether until soft and smooth. When cold, spread between yers of cake.—Mrs. Will Pelton. . et CREAM FILLING. One cup milk, yolk of one, egg, one teaspoon cornstarch or flour, two tablespoons sugar, flavor to suit taste. -[Mrs. Fred F. Hubbell. ORANGE JELLY FILLING. Tno oranges, grated rind and juice of one-half lemon, one tablespoon butter, one tablespoon flour, one cup sugar, one egg mixed with a little water. (Mrs. H. D. Wilber. 106 HOWELL COOK BOOK. ALMOND FILLING. Whip one cup sweet cream, stir in one-half cup powdered sugar, one pound of blanched almonds chopped fine, vanilla to taste.—[ Miss Mary Beach. CARAMEL FILLING. Two cupfuls brown sugar, butter size of an egg, one- half cup sweet milk. Boil until it hairs and stir until cool; add one teaspoon vanilla. Cream may be used instead of milk.-Miss Lizzie Turner. FRENCH HONEY. One pound sugar, four whole eggs and two yolks extra, juice of four lemons and grated rind of two, three tablespoons butter. Stir all together until thoroughly mixed and heat over slow fire. Put into jars or jelly molds. Use for tarts, layer cake, etc.—Mrs. W. H. S. Wood. CHOCOLATE FILLING. One-half cup each of milk, sugar and chocolate. Boil until thick.-[Mrs. L. N. Fishbeck. CHOCOLATE FILLING. White of one egg, a tablespoonful water; cut the amount of chocolate needed in small pieces and soften in oven; if cocoa is used, dampen with water. Stir egg, water and chocolate together and thicken with pulverized sugar. Beat thoroughly.—[Mrs. R. D. Briggs. CHOCOLATE FROSTING. One cup brown sugar, one-quarter pound Baker's choc- olate, one tablespoon butter, one-half cup milk, one teaspoon vanilla; cook until stiff enough to spread. Stir until cool. - [Mrs. J. S. Field. MILK FROSTING. Ten tablespoons sweet milk, one and one-half cups sugar; let boil ten minutes; take off and stir until quite white; put in a little lemon; spread thickly before getting too hard; wet knife in cold water. Mrs. M. E. Walker. HOWELL COOK BOOK. 107 CREAM FROSTING. Take white of one egg, add in equal measure of cold water; stir into this powdered sugar until of the right con- sistency to spread on cake; flavor with vanilla, rose or almond.-Mrs. T. Y. Beardsley. BOILED FROSTING. One cup sugar, five tablespoons cold water; boil until it hairs (do not stir,) then pour over the well beaten white of one egg, stirring constantly. Mrs. A. Garland. COOKED FROSTING. To the beaten white of one egg add nine even teaspoon- fuls of white sugar; stir together in a bowl, and set the bowl in the top of the boiling tea-kettle. Let cook for from five to seven minutes, stirring occasionally. Remove from fire, add flavoring, stir until nearly cool, and spread over cake. -Mrs. L. E. Howlett. FROSTING. Two scant cups granulated sugar, water enough to moist- en; when it boils, add one tablespoon vinegar and boil until it hairs; whites of two eggs.—[Mrs. C. E. Beurmann. YELLOW FROSTING. Five teaspoonfuls powdered sugar, yolks of four eggs beaten very light. Use while the cake is warm. -[Mrs. Alfred Garland. GELATINE FROSTING. Soak one teaspoonful gelatine in one tablespoon cold water half an hour; dissolve in two tablespoons hot water; add one cup powdered sugar and stir until smooth. -[Mrs. Frank Culver. ALMOND FROSTING. Whites three eggs beaten up with three cups powdered sugar. Blanch a pound of sweet almonds, pound with a little sugar until a fine paste, then add the eggs, sugar and vanilla extract. Pound a few minutes to thoroughly mix. Cover the cake with a thick coating of this; set in a cool oven to dry. Afterwards cover with a plain icing. --[Miss Mary Pelton. HOWELL COOK BOOK. III COCOANUT COOKIES. Two cups sugar, one of butter, one-half of milk) five of flour, one and one-half of cocoanut, three teaspoons baking powder, two eggs.-[Mrs. Wm. Snedicor. COCOANUT COOKIES. One cup grated cocoanut, one and one-half cups sugar, three-fourths cup butter, one-half cup milk, two eggs, one large teaspoonful baking powder, one-half teaspoon vanilla, and flour enough to roll out; mix quite soft. -Mrs. Wm. Blumenthal. DROP COOKIES. Two cups sugar, one of butter, three eggs, four table- spoons sweet milk, one teaspoon baking powder, one-half of svda, one cup currants or raisins, one teaspoonful spices, one- half teaspoon salt, four cups flour.-[Mrs. H. E. Johnson... JUMBLES. One and one-half cups each of white sugar and melted butter, two eggs, one-half cup sweet milk, one teaspoon cream tartar, one half teaspoon soda, two tablespoons caraway seed; roll thin; spread with white sugar; roll it in; cut and bake in a quick oven.– Mrs. E. Barnard. OATMEAL COOKIES. One cup sugar, one-half cup butter and lard mixed, one- half cup sour milk with one-half teaspoon soda, two eggs,. three cups oatmeal and enough white flour to roll. -[Mrs. L. T. Hesse. RICH COOKIES. One cup butter, two of sugar, two eggs, one teaspoon soda dissolved in a cup of milk or water, a grated nutmeg or two tablespoons caraway seed, flour enough to roll out easily; bake in hot oven.– Mrs. J. M. Paddack. 114 HOWELL COOK BOOK. molasses, one large cup shortening, two eggs, two level tea- spoons soda dissolved in one-half cup hot water; cinnamon, ginger, cloves and salt. Mix soft.-Mrs. T. J. McKeever. FRUIT SNAPS. One and one-half cups brown sugar, one cup butter, one-half cup each of molasses, currants and raisins, one teaspoon soda, three eggs, cinnamon and cloves. -[Mrs. Wm. Osborn. FRUIT COOKIES. One cup each of coffee, brown sugar and butter, two- thirds cup molasses, two eggs, three cups flour, one teaspoon each of cloves, cinnamon and soda, one nutmeg, any amount of fruit. To be baked in sheets and cut in squares, then frosted.--|Mrs. Chas. Johnson. FRUIT COOKIES. Two cups brown sugar, one of shortening (half butter and lard,) three eggs, one cup seeded and chopped raisins, four cups flour, one-half teaspoon soda dissolved in three large tablespoons sweet milk, nutmeg and cinnainon. Drop in square tins and bake in moderate oven.-- Mrs. F. Hickey. SPICE BALLS. Two eggs, one cup sugar, two tablespoons melted butter, two teaspoonfuls mixed spices, one teaspoon cream tartar, one-half teaspoon soda; mix stiff and drop in balls. --[Mrs. S. A. McPhail. BROWNIES. One-half cup each of molasses, brown sugar, sour milk and butter, two eggs, one teaspoon soda, one cup seeded raisins, one-half teaspoon each cinnamon, cloves and nutmeg. Bake in gem tins.--[Mrs. C. L. Granger. DOUGHNUTS, To cook properly, the fat should be of the right heat. When hot enough it will cease to bubble. If the lard is not fresh and sweet, slice a raw potato and fry before putting in the cakes. A slice of potato put in while frying the cakes will prevent them from becoming too brown. DOUGHNUTS. One cup sugar, one tablespoonful butter, two eggs, one cup sweet milk; salt; three teaspoons baking powder; flour to make as soft dough as can be rolled. Fry in hot lard. -Mrs. S. Andrews. DOUGHNUTS. One cup sugar, one cup sour milk, one teaspoon soda, one egg, butter size of hickorynut, flour to make stiff dough to roll nicely. [Mrs. P. H. Sexton. dough le butter.", one cup DOUGHNUTS. Two eggs well beaten, ten tablespoonfuls sugar, three of butter; stir butter and sugar to a cream, then add one cup of milk and two teaspoonfuls of baking powder sifted in the flour. Fry in hot lard.—Mrs. J. Cook. DOUGHNUTS. Two eggs, one cup sugar, one cup sour milk, one-half teaspoon soda, butter size of walnut, two teaspoons baking powder in flour.—[Mrs. W. Musson. FRIED CAKES. One cup sugar, one cup buttermilk, two eggs, three tablespoons melted butter, one teaspoon soda, a little ginger; beat the sugar and eggs together; mix soft. -Mrs. G. B. Raymoure. 116 HOWELL COOK BOOK. FRIED CAKES. One cup sour milk, two cups sugar, three eggs, four tablespoons shortening, one teaspoon soda, a little cinnamon. - Mrs. H. J. Ackley. FRIED CAKES. Three eggs, one cup sugar, four tablespoons melted shortening, one cup sour milk with one teaspoon soda, salt; flour to mix, not too hard; fry in lard.—[Mrs. Chas. Barber. FRIED CAKES. One and one-half cups sugar, three eggs, one nutmeg. two cups buttermilk, five tablespoons shortening, one tea- spoon soda.-[Mrs. W. R. Knapp. DOUGHNUTS. One cup sugar, three eggs, four tablespoons melted lard, salt, one cup sour milk with one teaspoonful soda, two tea- spoons baking powder in flour, nutmeg. -[Mrs. J. T. Emmett. CRULLERS. One egg, one tablespoon sugar, one of shortening, one of water, very little soda; mix very hard and roll thin; cut in folded strips and fry in lard.-Mrs. Chas. Barber. FRIED CAKES. One cup sugar, one cup sour milk, one-half cup sour cream, two eggs, two-thirds teaspoon soda; salt; nutmeg or cinnamon to taste.-[Mrs. Thomas Clark. DOUGHNUTS. Ten tablespoons sugar, five of melted butter, two eggs, one cup sweet milk, two teaspoons baking powder; nutmeg. -[Mrs. E. K. Johnson. HOWELL COOK BOOK. 119 MOONSHINE This dessert combines a pretty appearance with palatable flavor, and is a convenient substitute for ice cream: Beat the whites of six eggs in a broad plate to a very stiff froth, then add gradually six tablespoons powdered sugar, (to make it thicker use more sugar up to a pint,) beating for not less than thirty minutes, and then beat in about one heaping table- spoon of preserved peaches cut in tiny bits, (or fresh oranges,) and set on ice until thoroughly chilled. In serving, pour in each saucer some rich cream, slightly whipped and flavored with vanilla, and on the cream place a liberal portion of the moonshine. This quantity is enough for seven or eight per- sons.—Mrs. Hugh McPherson. CHARLOTTE RUSSE. One pint whipped cream, one-half ounce gelatine dis- solved in one cup hot milk, two whites of eggs well beaten, one small cup pulverized sugar; flavor with one-half teaspoon each of bitter almond and vanilla. Mix the cream, eggs and sugar and let get quite cold before adding the gelatine and milk. Line the mold with slices of sponge cake or lady fingers and fill with the mixture. Set upon the ice to cool. - Mrs. P. D. Skilbeck. a before, oil of eat the whHave whites FLOATING ISLAND. Heat a pint of milk to boiling and stir in the yolks of three eggs thoroughly beaten with four scant tablespoons of sugar. As soon as the custard reaches the consistency of thick cream and before it curdles remove from the fire; flavor with a teaspoon vanilla, oil of bitter almonds or extract of lemon and a pinch of salt. Beat the whites of the eggs to a stiff froth, sweeten and flavor lightly. Have in readiness a pint or less of boiling milk, in which place the whites to hard- en; arrange them in a deep dish and pour the custard around them to produce the effect of islands floating on the custard. -Mrs. G. E. Mercer. HOWELL COOK BOOK. * I2I PUDDING. Half box of Cox's gelatine dissolved in half cup cold water; when dissolved, add one pint boiling water, one cup sugar, pinch of salt, juice of one lemon. Have some peaches or other fruit cut and sugared; then put in and place on ice; to be eaten with cream and sugar.- Mrs. J. V. Gilbert. FRUIT JELLY. One box Cox's gelatine dissolved in one quart boiling water; four cups sugar; let it boil up; strain through a thin cloth into molds; one pineapple, two oranges, four lemons, four bananas, or any other fruit you wish; have fruit cut in small pieces in molds and turn liquid over it. - Mrs. D. W. Newell. TART JELLY. One egg, one cup sugar, butter the size of an egg; flavor with lemon extract.— Miss Crittenden. ORANGE JELLY. Six oranges, two lemons, two-ounce package gelatine. Put gelatine to soak in pint water. Squeeze the oranges and lemons and grated rind of one lemon. Put two cups sugar with the gelatine, stir in juice. Pour over all three pints boiling water stirring constantly. When gelatine is dissolved, strain through a napkin into bowls wet with cold water. Set aside to harden for three or four hours before using. boiling watelatine, stir in it one lemon. Pouze the oranges tine, to bowls wes before usingrirs. Kent. PHOSPHATE GELATINE. Three or four lemons, one and one-half pints sugar, one quart boiling water, one box gelatine; put gelatine to soak with just enongh cold water to cover it; put all together after gelatine is soaked, and heat it on the stove, then strain through a cloth and put in dish to cool. -Mrs. W. S. Lyon. STRAWBERRY SAUCE. Two cups sugar, one spoon butter, one quart straw- berries; mix butter and sugar together; mash the berries with a spoon; stir well together; eat with rice boiled in milk. This makes a delicious dessert.-Mrs. Alfred Garland. HOWELL COOK BOOK. 127 one pint vinegar; spices of all kinds; cook down thick and put in jars.- [Mrs. E. Corson. CRANBERRIES. Put three pints washed cranberries in a granite stewpan. On top of them put three cups granulated sugar and one pint of water; after they begin to boil, cook ten minutes, closely covered. Do not stir them. Remove the scum. They will jelly when cool, and the skins will be soft and tender. Mrs. L. P. Melendy. com o *cio 22 Mrs. C. E. Marston, HOWELL, Ulla MICHIGAN. Mitt Fine • Millinery · AND FANCY GOODS. Main Street. Opposite Court House. Spiced Fruits, Catsups Eto. “Two Lovely Berries Moulded on one Stem.”—[Shakespeare. SPICED CURRANTS. Four quarts ripe currants, three pounds brown sugar, one pint cider vinegar, one teaspoon each of allspice, cloves and cinnamon and a little nutmeg. Boil one hour, stirring occa- sionally.- [Mrs. J. C. Parsons. CURRANTS. Five pounds currants, five pounds sugar; cook twenty minutes; then add two pounds seeded raisins and two large lemons pared and cut into small pieces and cook ten minutes longer. To be eaten with cold meats. -[Mrs. Eugene Stowe. SPICED GRAPES. Five pounds seeded grapes, two and one-half pounds sugar, one pint vinegar, one teaspoon each of cloves and cin- namon, one-half teaspoon salt. Boil until thick. -[Mrs. E. D. Wines. SPICED CHERRIES. · Five pounds pitted cherries, three pounds brown sugar, one pint strong vinegar, one teaspoonful each of cinnamon, cloves, allspice and mace; boil vinegar, sugar and spices to- gether, then add fruit and boil thoroughly. Serve with cold meats.—[Mrs. Mary A. Lown. CHILLI SAUCE. Twelve large ripe tomatoes, two onions, one ripe pep- per, one-half cup vinegar, one-half tablespoon salt. Boil until thick.- Mrs. A. Winegar. 130 HOWELL COOK BOOK. CHILLI SAUCE. 3 Eighteen ripe tomatoes, one large onion, three green peppers, one teacup white sugar, two and one-half cups of vinegar, one teaspoon salt, one tablespoon all kinds of spices. Cook the tomatoes until tender. Chop onions and peppers. When the tomatoes are tender add the rest and cook a few minutes.-[Mrs. J. W. Sabin. ) Cresre ha celeru three tahfive quarts coOMATO CATSUP. To five quarts cooked tomatoes add one. pint vinegar, three tablespoons salt, three tablespoons mustard, two of cin- namon, one of cloves and one of black pepper. - Miss Mollie A. Burt. SPICED TOMATOES. Two pounds ripe tomatoes, one pound brown sugar, one- half pint cider vinegar, spices. Boil thick; put in glass jars. - Mrs. E. Corson. CHOW CHOW. One-half bushel green tomatoes, one dozen onions; chop all fine; sprinkle with one pint salt and let stand over night, then drain off brine; cover with vinegar; boil slowly one hour, then drain and pack in a jar. Turn over this, while boiling, two pounds brown sugar, two tablespoons cinnamon, one tablespoon allspice, one of cloves, one of pepper, one pint of horse-radish grated and vinegar enough to mix. This will keep one year or longer.– [Mrs. Albert Wright. PICCALILLI. Two gallons cabbage, one gallon green tomatoes, six large onions. Chop all fine and drain; one and one-half pounds brown sugar, three quarts vinegar, one-quarter pound mustard seed, one ounce each of celery seed, cloves, allspice, pepper and turmeric, one gill salt. Boil twenty minutes. - Mrs. George Hornung. de quarts welery seedenty minutefnung. GREEN TOMATO SAUCE. Two gallons green tomatoes and twelve onions sliced fine, one and one-half quarts vinegar, one quart sugar, two HOWELL COOK BOOK. 131 tablespoons salt, two of ground mustard, two of black pepper, one of allspice and cloves. Mix all together and stew till tender. Stir often to keep from scorching; put in glass jars. Good to eat on cold meats.--[Mrs. W. H. S. Wood.. CAPER SAUCE. Put two ounces butter in a saucepan to melt; when melt- ed, stir in two tablespoons flour. Now add gradually one- half pint boiling water; put this over the fire and stir occa- sionally until it reaches the boiling point, then add teaspoon salt, a dash of white pepper, half teaspoon onion juice, two teaspoons capers, one tablespoon vinegar. This will be suf- ficient for ten persons.— [Mrs. C. L. Granger. APPLE GINGER. Eight pounds of tart apples, (chop as for mince meat,) eight pounds sugar, juice and grated rind of four lemons, two ounces of ginger root steamed and shredded. Cook slowly all day, then can Eaten with meats.—Mrs. S. B. Monroe. SLICED GREEN TOMATOES. Slice one peck green tomatoes and six onions, put over them one cup salt; let stand twenty-four hours; drain and boil in two quarts water and one pint of vinegar twenty minutes; then drain“ágain and add two quarts vinegar, two pounds sugar one-quarter pound white mustard seed, one tablespoon each of allspice, cloves, cinnamon and ginger, four green peppers chopped; put in cans.—[Mrs. Robinson. * CONFECTIONERY. “Things Sweet to Taste Prove Indigestion Sour.”—[Shakespeare. cold water ind make thalmond meats chocolated cool: Teasdale. FRENCH CREAM CANDY. To one pound confectioner's XXXX sugar add two tablespoons white of egg, not beaten, and two tablespoons cold water. Mix as you would bread, then add flavor to suit the taste and make the candy in any desired shape. Use English walnuts and almond meats as you like. To make chocolate drops, melt the Baker's chocolate and drop the creams in while hot; lay them on a paper and cool. —[Mrs. J. M. Teasdale. CHOCOLATE FUDGES. Take two cups sugar and one cup milk; let melt, then add a piece of butter the size of a walnut and let that melt, then add a quarter of a bar of grated Baker's chocolate and let boil for eight minutes. When done, beat it for five min- utes, then pour into a tin and mark into small squares. - [Miss Elizabeth Browning. CHOCOLATE CREAMS. Two cups granulated sugar, one-half cup sweet cream; boil just five minutes, then remove from fire and add one tea- spoon vanilla. Stir constantly until cool enough to work with hands, roll into desired shapes and put on buttered paper. Put one-quarter cake of Baker's chocolate into dish and set in hot water until melted, then roll candy in the chocolate. Set away to harden.—[Mrs. Albert Wright. CHOCOLATE CARAMELS. Cream one teacupful sugar and half that of butter; add one section of chocolate and a teacupful each of milk and molasses. Beat well and boil until it sets and cracks when dropped in water. Pour in buttered tins to the thickness of half an inch. When nearly cold mark into squares with but- tered knife.-[Mrs. Geo. Wessinger. HOWELL COOK BOOK. 135 POPCORN BALLS. Take a cup of sugar, put in basin with just water to dis- solve it and add a teaspoon of butter. Boil until it commences to brown in the center, then pour over the freshly popped corn; stir; press into balls as hot as can be handled. Rub the hands lightly with butter.--|Miss Myrtie Culver. FRUIT CANDY. Add chopped raisins and figs to a syrup made by stew- ing two pounds sugar with the juice of two lemons, or with a cup of vinegar flavored with essence of lemon. Dried cherries and any firm preserves may be used instead of raisins or figs. -[Miss Mary Lyon. COCOANUT TAFFY. One large cocoanut (pare off the brown skin and slice the meat thin,) two pounds sugar dissolved in a cup of water. When the syrup is hot, pour in the cocoanut and boil until the syrup will snap in cold water, then turn in tin to cool. Don't put in scrapings, as it grains.— Miss Etroile Kent. KISSES. Beat whites of three eggs to a stiff froth; mix with it five tablespoons of finest white sugar; flavor with lemon. Have ready a pan buttered in which lay white paper and drop them on it with a teaspoon; sift sugar over them; bake in a slow oven one-half hour. HICKORYNUT CANDY. One cup hickorynut meats, two cups sugar, half cup of water. Boil sugar and water, without stirring, until thick enough to spin a thread; flavor with lemon or vanilla. Set off into cold water; stir quickly until white, then stir in nuts and turn into flat tin; when cold cut into small squares. -Miss Louise Rufus. OLD-TIME CANDY. Two teacupfuls brown sugar, one teacupful molasses, butter size of hickorynut; boil until it hardens in cold water; withdraw from fire to hearth and rapidly stir in one-half tea- spoonful soda. Cool on buttered tins; pull. 138 HOWELL COOK BOOK. FROZEN BANANAS. Peel and mash a dozen bananas, squeeze into the pulp the juice of two nice oranges, add a quart of clarified sugar and freeze. When the mass is nearly frozen, add the well beaten whites of two eggs mixed with two ounces of pulver- ized sugar; stir all well together, finish freezing and set it aside to harden.– Mrs. A. Garland. FROZEN PEACHES. Twelve large peaches, two cupfuls sugar, one pint water and the whites of three eggs beaten to a stiff froth; break the peaches rather fine and stir all together; freeze the whole into form. Frozen fruits of any kind can be made in the same way. The fruit should be mashed to a smooth pulp, but not thinned too much. In freezing, care should be taken to prevent its getting lumpy.—[Miss Rittie Smith. MACEDOINE OF FRUIT. Take a pound of sugar, a quart of water, the juice of two oranges and one lemon, three bananas, one small pine- apple, a dozen large strawberries or a small glassful of straw- berry jelly, and two tablespoonfuls of gelatine. Cover the gelatine with a very little cold water and let it soak half an hour. Boil the sugar and water together for ten minutes, put in the gelatine and strain. Then add the oranges and lemon juice, the bananas cut into small blocks, the pine- apple picked to pieces, and the strawberries cut in halves or the jelly cut in blocks. Let the whole stand until cold, and freeze. When the mixture is properly frozen, remove the dasher from the freezer and set the dessert aside for half an hour before serving. This should not be frozen too hard. S BEVERAGES. “One sip of this Will bathe the drooping spirits in delight Beyond the bliss of dreams.”—[Milton. CREAM OF NECTAR. Two pounds sugar, two ounces tartaric acid, two quarts water. Boil sugar and water together, then add the acid and when nearly cold, add the beaten white of one egg, with one tablespoon sifted flour; flavor to taste. Use two tablespoons of this syrup in a glass two-thirds full of ice water and a quarter of a spoon of soda. Stir and drink.-[Mrs. C. E. Burns. CREAM SODA. Two ounces tartaric acid, two pounds white sugar, juice of one lemon, three pints water; boil together five minutes; when nearly cold, add, after beating together, the whites of three eggs, one-half cup flour and one-half ounce essence of wintergreen. After being well mixed, bottle and keep in a cool place. Take two tablespoons of the syrup to one glass of water, and add one-fourth teaspoon soda. Drink quickly. -(Miss Zetta Sage. MEAD. One-quarter pound tartaric acid, three pounds brown sugar, three quarts boiling water, one ounce sassafras essence, one-half ounce extract sarsaparilla.—Mrs. W. H. S. Wood. ORGEAT. Put a piece of stick cinnamon in a quart of milk. Boil; let cool; remove the cinnamon. Blanch, and reduce to a paste, four ounces sweet almonds; mix with the milk, add one-half cup sugar (more or less according to taste,) let boil three to five minutes. Strain and serve in glasses, either hot or cold.—[Miss Hattie Huntington. HOWELL COOK BOOK. 141 ten minutes. Skim carefully; bottle when cold. Two or three spoons of this in a glass of ice water in summer is refreshing. It may also be used with melted butter for pud- ding sauce. STRAWBERRY SYRUP. Heat the berries until soft, then strain the juice. Allow a pound of sugar to each pint. Let come to a boil; skim; then boil gently ten minutes and seal up. FOR A SUMMER DRAUGHT. The juice of one lemon, a tumblerful of cold water, pounded sugar to taste, half a small teaspoonful of carbonate of soda. Squeeze the juice from the lemon; strain, and add it to the water with sufficient pounded sugar to sweeten the whole nicely. When well mixed, put in the soda, stir well, and drink while the mixture is in an effervescent state. mo* 146 HOWELL COOK BOOK. A Good Cook ... Is always well posted on matters pertaining to the household, and on current topics of home and foreign news. Hence- In Every Thousehold .... In Livingston County where the people keep this fact in view, will be found the favorite family local newspaper- The Livingston Republican... It is the oldest paper in the county and has the largest circu- lation, while the low subscription price- Places it within the reach of all. Send for sample copy. No better local advertising medium can be found anywhere. The Job Department ... of THE REPUBLICAN is supplied with the latest material. Orders promptly filled, at lowest living prices for good work. Address all orders to- ... GEO. BARNES, Editor and Proprietor. 148 HOWELL COOK BOOK. CURE FOR CHRONIC SORE THROAT. Red pepper the size of a pea put in a glass of water. Take a teaspoonful and gargle the throat half a dozen times a day. CHOLERA CURE. One ounce each tincture of opium, capsicum, (red pep- per) rhubarb and camphor. DoseOne teaspoonful as often as necessary. BOWEL MEDICINE. Equal parts of tincture of camphor, capsicum, opium and rhubarb, twenty drops peppermint oil. Dose–From fifteen to twenty drops every half hour. CURE FOR CHILBLAINS. Plunge the feet into hot potato water for ten or fifteen minutes before retiring. Repeat the experiment if necessary. FOR SORE EYES. One drachm of powdered borax mixed with four ounces camphorated water. To use, take one teaspoonful and add two of rain water. Wash the eyes freely. FOR NEURALGIA. A bag of hot salt often relieves neuralgia. CLEANING SILVERWARE. One pound salsoda, eight quarts of water; heat to boil- ing. Dip each piece of silver in, and let it remain about two minutes, then wash in hot soap suds and dry with a chamois. CLEANING SILVERWARE. Salt will remove the stain from silver, caused by eggs, when applied dry with a soft cloth. PREPARED COLD STARCH. Place into a jar one-half pound of best starch, pour on three quarts of soft water and add four tablespoons of borax and two of turpentine. Stir well every time you wish to use. HOWELL COOK BOOK. 149 TO PREVENT MOLD. Mold can be prevented on fruit and jellies by pouring a little melted parafine over top; when cool, it will harden to a solid cake, which can be removed when jelly is used, and saved to use over again. It is perfectly harmless and taste- less. TO CLARIFY SUGAR. Dark sugar can be clarified by using white of an egg beaten well and put in sugar. LINIMENT. One and one-half ounces spirits ammonia, one and one- half ounces sulphuric ether, one-half ounce spirits turpentine, three and one-fourth ounces sweet oil, one-half ounce oil of cloves, one ounce chloroform, two ounces of arnica. CHAPPED HANDS. . Two ounces of rose water, two ounces of glycerine, thirty grains of borax. FURNITURE POLISH. Equal parts of lard oil and turpentine; use same as any furniture polish. Good for all furniture except pianos. POLISH FOR HARD WOOD FLOORS. Take sufficient beeswax (according to the size of the floor;) melt on the stove, then add, stirring constantly, suffi- cient turpentine to thin to the proper consistency. Set off to cool. While still warm, if the mixture is too thick, add more turpentine.' Spread on the floor, about three feet square at a time, with a paint brush, then polish with cotton cloth. FURNITURE FINISH. Equal parts each of raw linseed oil, turpentine and vine- gar; apply with soft cloth, and rub with dry cloth until dry. COUGH REMEDY. One-half teacup pine tar, one cup loaf sugar, one cup 154 HOWELL COOK BOOK. ROAST VEAL. Horse-radish sauce, potatoes, parsnips, cauliflower or cold slaw. ROAST LAMB. Currant jelly or mint sauce, potatoes, green peas or asparagus, lettuce. ROAST PORK OR PIG. Dressing, potatoes baked with the meat, fried apples, turnips, escalloped tomatoes. VENISON. Currant jelly, macaroni and olives. BEEFSTEAK. Baked potatoes, squash or oyster plant, rice croquettes, tomatoes. VEAL CUTLETS. Escalloped potatoes, corn or cauliflower, cold slaw or lettuce. BOILED MUTTON CHOP. Tomatoes, baked potatoes, peas or asparagus. BOILED CORNED BEEF. Tomato catsup with potatoes, turnips and cabbage. VEAL POT-PIE. Mashed potatoes, beets, string-beans or corn. LAMB POT-PIE. Tomatoes, peas and browned potatoes. CHICKEN POT-PIE. Cranberry sauce, horniny plain or croquettes, mashed potatoes, cold slaw. PORK AND BEANS. Potatoes in their jackets, sour baked apples, squash. Many of these accompaniments are not imperative, but the sauces are nearly all so; for instance, currant jelly with game; cranberries with tame fowl. Celery, may be used with almost everything; also all summer vegetables with any din- ner. If fish is a course by itself, no vegetables are used, un- less macaroni baked with cheese. If in a small family, a nice baked or broiled fish is the principal dish, any vegetable may be served with it. Measures and Weights. IN ORDINARY USE AMONG HOUSEKEEPERS. - Four teaspoonfuls equal one tablespoonful liquid. Four tablespoonfuls equal half a gill. Two half gills equal one gill, or half a cup. Two gills equal one coffeecupful, or sixteen tablespoons. Two coffeecupfuls equal one pint. Two pints equal one quart. Four quarts equal one gallon. Two tablespoonfuls equal one ounce, liquid. One tablespoonful of salt equals one ounce. Sixteen ounces equal one pound, or a pint of liquid. Four coffeecupfuls sifted flour equal one pound. One quart of unsifted flour equals one pound. Eight or ten ordinary sized eggs equal one pound. One pint of sugar equals one pound (granulated). Two coffeecupfuls of powdered sugar equal one pound. One coffeecupful of cold butter, pressed down, is one- half pound. One tablespoonful of soft butter, well rounded equals one ounce. An ordinary tumblerful equals one coffeecupful or half a · pint. About twenty-five drops of any thin liquid will filla common-sized teaspoon. A set of tin measures (with small spouts or lips) from a gallon down to half a gill will be found very convenient in every kitchen, though common pitchers, bowls, glasses, etc., may be substituted. bules, cutin halves and el wilk, si aleando rice cuish ang ( 7 BENTLEY HISTORICAL LIBRARY 9015 07139 8864